Dutch Valley Batter Bread |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother in law made this when she wanted a change from cornbread. It is basically a large biscuit. Ingredients:
2 cups self rising flour (white lily gives the best results) |
1/2 cup shortening |
1 cup buttermilk or more |
Directions:
1. Cut the shortening into the flour with a fork
2. Stir in the buttermilk
3. Add more milk or flour so that you have a thick batter ...thick like brownie batter
4. Grease a square baking pan
5. pour the batter in and spread it around so that it is level
6. bake in a 425° oven for 15 to 20 minutes or until the top is nice and brown
7. this is good with beans and taters
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